How to make easy taco soup

Looking back to last week, one of my goals was to eat protein with each meal. To make it happen, I took a few extra minutes on Sunday morning to make my mom’s taco soup.

This is a really good source of protein, and at about 292 calories per cup, it’s nutritionally dense and keeps you satisfied for hours.

To make this soup you need:

.75 lb of ground beef cooked

1 can of corn

2 cans of beans (I used kidney beans and black beans this time)

1 clove of garlic (If you want)

1 quart of canned tomatoes (my mom was really nice and gave me some home-canned tomatoes this time. But any large can of tomatoes from the store would work).

2 Tbsp dehydrated onion OR 1/2 cup chopped fresh onion

1 package of taco seasoning.

If you have a crock pot…

literally dump all of the ingredients in, give it a good stir, turn it on low for 7-8 hours or high for 3-4 hours, say goodbye, and get back to your own busy day.

If you don’t have a crock pot this can be done in a normal pot, but you’ll need to babysit it. Cook on medium-high heat until it starts to boil, reduce heat and simmer until it reaches desired consistency (30 min- 2 hours).